Baked Garlic Parmesan Potato Wedges
8 small russet potatoes, cut into wedges
1/4 cup olive oil
4 cloves garlic, minced
1/4 teaspoon dried rosemary
1/2 cup grated parmesan cheese
Kosher salt and black pepper, to taste
2 tablespoons chopped parsley, for garnish
Ketchup or other sauces, for serving
- Place the potato wedges in a large bowl of ice water. Soak for 30 minutes.
- Preheat oven to 425 degrees F. Line two large baking sheets with parchment
paper and set aside.
- While the potatoes are soaking, combine the olive oil, garlic, and dried
rosemary in a small bowl.
- Drain the potatoes and pat them dry with a paper towel. Place the potato
wedges back in the bowl.
- Drizzle the olive oil and garlic mixture over the potatoes and gently toss
until wedges are well coated.
- Place potato wedges on the prepared baking sheets, in an even layer. Sprinkle
¼ cup of the parmesan cheese over potato wedges and season with
salt and pepper, to taste.
- Bake for 35 minutes, flipping halfway, or until the potatoes are crisp
and golden brown. Remove from oven and sprinkle the remaining parmesan
cheese over the wedges. Garnish with chopped parsley.
- Serve warm with ketchup or other sauces, if desired.
Skinny Taco Dip
1 8-ounce package 1/3 less fat Philadelphia Cream Cheese, at room temperature
1 ½ cups salsa, homemade or store-bought
¾ cup plain Greek yogurt
1 tablespoon taco seasoning
1 ½ cups shredded romaine lettuce
2 Roma tomatoes, diced OR 1 can Rotel
½ cup shredded sharp cheddar cheese
¼ cup sliced black olives
¼ cup tortilla strips
- In the bowl of an electric mixer fitted with the paddle attachment, beat
cream cheese, salsa, sour cream and taco seasoning on medium-high until
well combined, about 1-2 minutes.
- Serve immediately, topped with lettuce, tomatoes, cheese, olives and tortilla strips.
- Pair with Whole Grain Blue Corn Tortilla Chips or fresh cut vegetables
Cauliflower Buffalo Bites
1 large head cauliflower, cut into bite-size florets
Olive oil to drizzle
2 teaspoons garlic powder
¼ teaspoon salt
⅛ teaspoon pepper
1 Tablespoon melted butter, Use coconut oil for vegan option
½ to ¾ cup Frank's Buffalo Wing Style hot sauce, or other
hot wing sauce of choice
1 gallon or larger size plastic bag
*I probably use about ⅔ cup of hot sauce and they have just enough heat.
- Preheat oven to 450F degrees.
- Place bite-size cauliflower florets into plastic bag. Drizzle olive oil
over florets to barely coat.
- Add 2 teaspoons garlic powder, ¼ teaspoon salt and ⅛ teaspoon pepper.
Close bag and toss ingredients around so all florets are coated.
- Place on ungreased cookie sheet or baking pan and bake on middle rack for
15 minutes, turning florets once during baking. Check them at the 10 minute
mark for desired tenderness. You don't want them to be soggy!
- Remove florets from oven. Melt 1 Tablespoon butter in medium glass bowl.
Add ½ to ¾ cup hot sauce to butter. Toss cauliflower and
stir to cover all florets with hot sauce. Start with about half the sauce
and add more to your taste.
- Return to oven and cook for additional 5 minutes.
- Serve with any dip you like, ranch dressing or Blue Cheese dip.